Simmer

Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena — dried just won't be the same.

This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.

One of the things we love about pesto is its versatility: Peas can take on basil's traditional role without missing a beat.

The vegetables, along with the canned Italian tuna, in this colorful tossed salad create a positively satisfying meal. (Using an imported brand of tuna will make all the difference.)

Tossing the potatoes first with salt and vinegar and then with bacon fat while they're still warm allows the flavors to really penetrate. Chopped chives add a delicate oniony scent.

When you've had your fill of ripe peaches eaten out of hand, peel the rest for this fruity-tangy sauce. Brush it on grilled pork or chicken toward the end of cooking, and serve extra on the side. And who could say no to a dab of leftover sauce on a cream cheese — topped cracker?

This recipe alone is reason enough to grab your tote bag and head to the farmers market. Blackberry Farm dresses up the dish with parmesan foam and a drizzle of aged balsamic vinegar, but the ingredients stand on their own beautifully. Slip a fried egg on top, and you have an easy summer supper.

This thick, cheesy dip is delicious with broccoli spears or bread sticks, or even as a spread on slices of bread. Serve any leftovers on baked potatoes or tossed with potato salad.

This luscious pudding offers a tasty hit of calcium to help build bones. If you can't find hazelnut-flavored chocolate, substitute 1/4 cup Nutella and use 3 1/2 tablespoon cornstarch instead of 2; the result will be milder in taste.

To turn this starter into a main course, top it with skewers of grilled shrimp.

Make this pie the night before — it takes just minutes to put together. If you don't want to think that far ahead, serve the sauce over scoops of ice cream.

Here's a secret to sweeten your summer. This syrup is easy to make, and because the sugar is dissolved, it blends easily in Margaritas and other cocktails. Try it in iced tea and lemonade, too.

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program and is used in his Summer Salad. The recipe makes more than enough lemon oil, but it stores well in the refrigerator and can be served with fish or used to flavor dips.

The soup can also be served warm.